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Coffee Kisses

I consider myself very privileged to have a “Richard” in my life. The Richard in this instance is that very rare breed; a techie with impeccable social skills.

When I get carried away with my culinary ramblings and post pictures of all things edible, Richard is the one who reminds me that there is a technical side to managing a blog and then he very kindly corrects all my mistakes. So, when he sorts out an indexing system to make sense of all my recipes or deals with 2000+ spam messages, I tend to shuffle sheepishly into the office bearing cake.

Today was his first day back at work after his 30th Birthday and he already had cake so, when he resized all my photos (because I have apparently used up most of the bandwidth in Cornwall) and very patiently showed me how to do it myself in future, I decided to thank him with coffee kisses.

These sweet, innocent looking little bite sized bakes pack a hidden punch of caffeine and are perfect as an afternoon pick-me-up. They are also simple and quick to make so no slaving over a hot stove whilst the sun is shining.

If you would like to have Richard in your life you will find him at UKNetWeb; a talented and friendly web design and development company based here in Cornwall. If you would just like some coffee kisses here is the recipe:

Ingredients

For the biscuits

170g Self-Raising Flour

85g Softened Butter

55g Golden Caster Sugar

1 Egg Yolk

1 heaped tsp Instant Coffee Granules dissolved in 1 tbsp Hot Water

For the icing

55g Softened Butter

120g Icing Sugar (plus extra for sprinkling)

1 heaped tsp Instant Coffee Granules dissolved in 1 tbsp Hot Water

Method

Makes around 24 kisses

Pre-heat the oven to 180C / 350F / Gas Mark 4

Mix together the flour, butter and sugar until they resemble braedcrumbs. Mix in the coffee and the egg yolk and bring together into a stiff dough.

Divide the dough in half and divide each half into 24, small, evenly sized pieces. Roll each piece in the palms of your hands to form small balls. Space them out evenly on a large, greased baking tray (they will spread out a little).

Repeat with the other half of the dough and space out on another tray.

Bake for 15 minutes then remove from the oven and place on a wire rack to cool.

To make the butter cream put the butter and icing sugar into a large bowl and mix until smooth. Beat in the coffee.

When the biscuits are cold sandwich them together with a generous blob of butter cream (an icing bag helps). Dust the finished coffee kisses with a little extra icing sugar and share – go on, there’s plenty to go round.